Summer tomato bulgur salad bowl recipe

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5 stars - based on 3 reviews

Make the most of the sunny weather with a light summer tomato bulgur salad bowl recipe. This recipe from Local Food Surrey member and How to Cook Good Food's Laura Scott makes the most of the great seasonal produce now on offer.

Ingredients

3tbspolive oil

1smallonion, peeled and finely diced

1large tomato, de-skinned and finely chopped

1pinchdried oregno

1tbsptomato paste

100gbulgur wheat

300mlvegetable stock

1handfultinned chickpeas, rinsed under cold water

halfsmallcourgette, grated

1lemon, flesh removed and skin finely chopped

5stonedKalamata olives, sliced thinly

Preparation

Heat the oil in a wide saucepan with a well fitting lid then fry off the onion over a medium/low heat until softened but not coloured.

Add in the fresh tomato, dried oregano and the tomato paste then continue to fry for another 2 minutes.

Pour in the bulgur wheat, stir well into the onion mix then add the vegetable stock.

Bring the mixture to the boil, place the lid on the pan then turn down the heat to a low setting and cook for around 17 minutes.

When the bulgur is cool place it into a serving bowl and garnish with the chickpeas, grated courgette, parsley, preserved lemon and olives.

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